Melt 1 T butter in heavy skillet with 1 T olive oil over medium heat. Add almonds and brown sugar and salt. Cook and stir until almonds caramelize and start to brown. Watch carefully, they burn quickly. Remove with slotted spoon and let cool on a sheet of wax paper.

Add chicken to same skillet and cook on one side for 3-4 minutes until golden. Turn and repeat on other side. Remove to safe cutting surface and shred/chop. Season with salt and pepper.

In same skillet cook onions and mushrooms, add more oil if necessary, until brown and soft. Remove vegetables with a slotted spoon.

Add 2 T butter to skillet with mustard and cream. Cook and stir 1-2 minutes, scraping browned bits up from bottom of pan, until you have a thick sauce. Set aside.

Carefully unroll filo dough into a stack and cover with a damp towel. Remove 2 sheets of dough for bottom layer. Brush top of top sheet with butter or spray with olive oil spray, sprinkle with a scant layer of bread crumbs and Parmesan. Repeat process, one sheet at a time, 3 more times. On the last and top layer, making a total of 6 layers, brush butter around edges only.

Place 1/2 of chopped chicken on bottom 1/3 of dough stack across the short end of dough. Top with 1/2 mushroom onion mixture. Drizzle liberally with sauce and sprinkle with almonds. Melt remaining butter. Tuck ends in and carefully roll into a log. Don’t worry if dough tears. Use melted butter to make repairs and hold dough together. Place log onto a greased baking sheet and brush liberally with butter. Cover with saran. Repeat the process to make another log with remaining ingredients. Refrigerate logs, well covered, until baking time.

Just before baking, brush logs with beaten egg. Bake at 400 for 30 minutes. Add asparagus during last 15 minutes to roast if desired.

Cut logs into halves or thirds to serve 4-6. Top with more almonds and pour heated sauce over top. Serve with asparagus spears and lemon slices.